PB and Chocolate Squares

Ingredients

• 1 cup (136 g) all-purpose flour
• ½ cup (68 g) whole-wheat flour
• 2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• ½ teaspoon freshly grated nutmeg
• ½ teaspoon fine sea salt
• ½ cup (128 g) creamy commercial peanut butter
• 4 tablespoons (56 g) unsalted butter, at room temperature
• ¾ cup (150 g) granulated sugar
• 2 teaspoons instant espresso powder
• 2 large eggs, at room temperature
• 1 teaspoon pure vanilla extract
• ½ cup (120 ml) whole milk, at room temperature
• ½ cup (85 g) semisweet chocolate chips
• ½ cup (85 g) semisweet chocolate chips, for the topping
• ½ cup (75 g) honey-roasted peanuts, coarsely chopped, for the topping

Instructions

1. Center a rack in the oven and preheat to 350°F (175°C). Butter an 8-inch square pan, dust it with flour, and tap out the excess, or coat it with baker’s spray. Line the bottom and two opposite sides with parchment, leaving an overhang.
2. Whisk the all-purpose flour, whole-wheat flour, baking powder, cinnamon, nutmeg, and salt together in a medium bowl.
3. Using a stand mixer fitted with the paddle attachment or a hand mixer, beat the peanut butter, softened butter, sugar, and espresso powder on medium speed for about 3 minutes, until smooth, creamy, and slightly lightened.
4. Add the eggs one at a time, beating for about 1 minute after each addition and scraping the bowl as needed. Beat in the vanilla.
5. Reduce the mixer speed to low. Add the flour mixture in three additions and the milk in two, beginning and ending with the dry ingredients. Mix only until each addition is almost incorporated.
6. Fold in ½ cup of the chocolate chips by hand. Scrape the thick batter into the prepared pan and smooth it evenly into the corners.
7. Bake for 28 to 34 minutes, until the cake is golden, springs back lightly in the center, and a tester comes out with a few moist crumbs but no wet batter.
8. Scatter the remaining ½ cup chocolate chips over the hot cake and return it to the oven for 2 minutes. Remove the pan and use the tip of a knife or a small offset spatula to swirl the softened chocolate over the surface.
9. Immediately sprinkle the chopped honey-roasted peanuts over the melted chocolate, pressing very lightly so they adhere. Cool completely in the pan, then lift out with the parchment and cut into 9 squares.